It's an updated classic we've fallen hard for: a simple roast chicken with extra-crisp skin, served atop a pan-sauce-drizzled bread salad that comes together in minutes. Serve it hot, at room temperature, or as leftovers.
This was so delicious and great for a weeknight meal. The vinaigrette is to die for! I used asparagus as the prior reviewer did (no eggplant, didn't have any). Perfection. On a side note, I have seen this recipe in other places and they have advised salting the chicken early and letting it sit in the fridge for 1 - 3 days. This seems like something that would add to the finished product if you have time.
Martha Stewart Member
My husband was off today and made this for dinner! It was delicious, if you are a bread lover you will love this. The pan-sauce drizzled bread is amazing. When I walked in the door I knew I was in for a treat! He used asparagus and eggplant for the vegetables. And he forgot to add the Swiss chard, but we didn't miss it. We will make this again for company.